I should have called this salad, “Clinging onto Summer for Dear Life Salad,” but that is a bit too long yet it is accurate. I find myself going outside in the brutal summer heat just to get some sunshine before the days turn grey. This summer has been hot and more blissful than other summers before it and I am sad to see it go.

Fall brings out delicious things and cooler weather, I can’t say I am craving the famous PSL quite yet. Nothing beats berry season, especially when paired with other seasonal produce. 

I haven’t been eating enough corn or peaches this summer so I wanted to get my fill with this salad and lots of blueberry vinaigrette. The vibrant colours, fresh taste, and antioxidant-packed dressing will have me missing the summer season. Cheers to summer, you have been good to me. 

10 recipes down, 20 more to go! See you tomorrow for Day 11: Nutrient Focused Recipe. Missed Day 9? Check it out here.

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

Peach Millet Salad with Blueberry Vinaigrette

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This salad is burst with summer flavour! Ripe peaches, fresh corn, and blueberries on greens with lots of flavourful blueberry vinaigrette. The millet is optional but pairs well with this salad and makes it a little bit more of a meal than just a plain salad. You can use any grain you like! 1 cup of uncooked millet makes about 3½ cup of cooked millet. Use the leftovers in big vegan bowls, salad, or morning grain bowls. The dressing will keep for about a week in the fridge.

Author: Jessica DeMarra

Recipe type: Salad, Dressing

Cuisine: Vegan

Ingredients

• For The Blueberry Vinaigrette:
• ½ cup fresh blueberries, rinsed
• ¼ cup fresh lemon juice
• 1-2 tablespoons red wine vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons cracked mustard
• ¼ teaspoon fine grain sea salt
• 5 tablespoons extra virgin olive oil
• 
  
• For the Salad:
• 1 cup cooked millet (or grain of choice)
• 4 cups of greens, I used baby spinach
• 1 cup fresh corn, raw or lightly cooked
• 2 ripe peaches, cut into slices
• ¼ cup fresh blueberries

Instructions

1. To cook the millet:Rinse 1 cup uncooked millet in a fine mesh strainer. Add millet to 2½ cups of water (or stock) in a medium pot. Bring to boil over high heat, turn down heat, and simmer for 10-15 minutes or until tender. Drain, fluff, and let cool. It will make more than 1 cup of cooked grains so you will have leftovers.
2. For the Dressing:
3. Add all the ingredients for the dressing except the olive oil. While the blender is running, steam the oil slowly into the top. Blend until very smooth. Set aside until you are ready to dress the salad.
4. For the salad: Add greens to a large serving bowl or two smaller bowls. Add all the ingredients to the dish or divided amongst the dishes, dress to your liking, and serve.

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The post Day 10 Vegan MoFo: Peach Millet Salad with Blueberry Vinaigrette appeared first on Sprouts & Chocolate.

When I think of a retro recipe, my mind goes to this cookbook that every mother since the 1970’s seemed to own, my own mother included. Thankfully, my mother spared me from Party Potato Salad loaf, Frozen Cheese Salad, and anything with a mixture of gelatine and mayo. I am forever grateful.

The only real recipe that looked good, or edible, was a Pineapple Upside Down Cake. I wanted to update this recipe with some seasonal fruit, make it vegan, and with a gluten free option. I am crazy for peaches and haven’t been eating them enough. 
I was at the farmer’s market where these beautiful fuzzy peaches were calling my name. The farmer suggested to wait a day before eating them to ripen up a little bit more but slightly underripe peaches were perfect for this cake. Ripe peaches are great for eating but a little more difficult to cut for this recipe.  I consulted one of my favourite culinary books, The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs, for some flavour suggestions and saw ginger and whiskey. Whiskey is not gluten free since it is made with grains but if you need this cake to be entirely gluten free, replace the whiskey with fresh lemon juice or just powdered sugar. 

The spicy ginger and warm whiskey pair so well with this lightly sweetened peach cake. It can be made in a cake pan instead of a cast iron. The day I tested this recipe, I made it three times just make sure. Make sure each peach slice is touching the cake pan and the peaches don’t layer onto each other or when you flip the cake to remove it from the pan, it is one big mess. Believe me! 

The recipe is best served over tea with a good chat with a friend. If you don’t like peaches or ginger, omit the two and try with some berries perhaps. I haven’t tried it but I am sure it would be good. 

9 recipes down, 21 more to go! See you tomorrow for Day 10: Something Blue. Missed Day 8? Check it out here.

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

FYI: This post does contain an Amazon Affiliate link, which means I would make a (very) small commission on any purchase of my recommendation. I personally own this book and LOVE it! Mark owns the non-vegetarian version and the veg one is bigger When it comes to books, size matters. 

Peach & Whiskey Upside Down Cake

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

A retro upside down cake with a modern vegan twist! Inside of the traditional pineapple, I decided to use summery peaches, warm ginger, and whiskey. It can be made in a cast iron or cake pan. The baking time will vary slightly. Always test out with a skewer and allow to cool completely.

Author: Jessica DeMarra

Recipe type: Dessert

Cuisine: Vegan

Serves: 1 cake

Ingredients

• For the Cake:
• ½ tablespoon melted coconut oil
• 2-3 firm but ripe peaches, pitted and sliced thin
• 1 
cup + 1 tablespoon unsweetened almond milk
• 1 
teaspoon apple cider vinegar
• ½ cup coconut sugar
• ⅓ 
cup melted coconut oil
• 1 
teaspoon vanilla extract
• 1 ¼ 
cups 1:1 ratio gluten free flour blend*
• 1
 teaspoon baking powder
• 1
 teaspoon baking soda
• 1
 teaspoon ground ginger
• ¼ teaspoon sea salt
• 
  
• For the Whiskey Glaze (optional):
• 6 tablespoons icing sugar
• 1 tablespoon Jameson Whiskey (it's vegan!)
• Teeny pinch of salt

Instructions

1. Add the ½ tablespoon melted coconut oil to the cast iron skillet or 9" cake pan and wipe all around with a paper towel. Add the peach slices to the pan cut side down, making sure that the peaches have contact with the pan. If they are layered too much on top of each other, when you flip the cake over, the peaches will be a mess. Set aside.
2. In a medium-sized mixing bowl, whisk together the apple cider vinegar and the almond milk until the mixture is frothy. Allow it to sit for a few moments.
3. Mix in the sugar, coconut oil, and vanilla.
4. In a large mixing bowl, combine the flour, baking powder, baking soda, ginger, and salt.
5. Add the wet ingredients to the dry ingredients and mix until they're just combined, adding a little more almond milk if the cake batter is too sticky.
6. Bake for 35 to 40 minutes, or until the topping is fragrant and toasty and a toothpick inserted into the cake comes out clean.
7. Leave the cake in the pan for about 10 minutes. Run a pairing knife along the edges of the cake. Gently flip the cake over onto a wire rack. Allow the cake to completely cool before adding the glaze.
8. To make the glaze: In a small bowl, whisk together the icing sugar and whiskey until completely smooth. For the gluten free option, add it with lemon instead of whiskey or add powdered sugar.
9. Slice and serve!

Notes

*I used Bob Mill's 1:1 GF Flour Blend

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The post Day 9 Vegan MoFo: Peach & Whiskey Upside Down Cake appeared first on Sprouts & Chocolate.